BBQ Chicken Kebabs
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Servings
2
-
Course
Main Course
-
Cuisine
Australian
BBQ Chicken Kebabs
Description
BBQ Chicken Kebabs deliver a distinctive texture by using chicken strips folded onto skewers rather than cubes, which helps maintain skewer integrity during grilling. The marinade blends soy sauce, cumin, smoked paprika, tomato sauce, sugar, and olive oil, infusing the meat with a smoky and subtly sweet flavor profile. Grilling at a high temperature on BBQ bars creates a slightly charred, juicy exterior. The recipe also includes a creamy, cheesy barbecued potato side, complementing the smoky chicken. Threading the chicken in an S-shape maximizes the meat on each skewer, preventing it from falling apart while cooking.
The marinade can be applied right before grilling or the chicken can marinate overnight for deeper flavor. Care is advised not to reuse leftover marinade to avoid contamination. Soaking wooden skewers prevents burning on the grill. Cleaning and lightly oiling grill bars before cooking helps prevent sticking while enhancing searing.
These kebabs are suited for outdoor cooking and provide a scented, grilled chicken option that pairs well with the barbecued cheesy potatoes included here.
Ingredients
- 500 gm chicken breast or thighs also work, fillets
- 40 ml soy sauce 2 Tablespoons, light or Japanese soy
- 1 teaspoon cumin ground
- 2 tablespoons smoked paprika
- 50 ml tomato sauce 4 tablespoons, or ketchup
- 10 gm caster sugar 2 teaspoons
- 40 ml olive oil (2 tablespoons)
extra
- 4 tablespoons tomato sauce
- 1/2 teaspoon cumin ground
- 2 tablespoons olive oil
- a pinch sea salt flakes
Barbecued Potatoes
- 500 gm potato sliced
- 60 ml cream (1/4 cup)
- 60 ml water (1/4 cup)
- 50 gm cheese grated ( cheddar )
- 5 gm salt
- 5 gm black pepper
Instructions
- Makes 5-6 skewers. Preheat the BBQ. Mine has a lid. The temperature rises to about 200 C (400 F) or more. Soak 6 skewers in water
- Mix the marinade ingredients together in a bowl big enough to also fit the chicken when ready
- Cut the chicken breast into strips as even as possible. You will only get about 4 or even 5 strips from each breast. maybe more depending on the shape and size.
- Put the chicken into the marinade and stir around. If you have a few minutes or longer leave the chicken to marinate, if not then begin to thread it on to the skewers. Start by threading the tip of the strip then folding into a S shape and threading till the skewer is 3/4 full. Continue with the other skewers.
- Coat the meat in any extra left over marinade or leave the skewers in the marinade overnight if you like. NEVER REUSE MARINADE AND DISCARD ANY THAT IS LEFT OVER.
- Cook the skewers on the hottest part of the BBQ. I use the grill bars. Put the chicken onto the grill and don't touch it for 5-8 minutes. After this time use a flat spatula to slide under the skewer and turn it over. Put the lid down and let it cook for approximately 6- 8 minutes. Test one with a small knife in the thickest part.
- Mix the extra ingredients - tomato sauce, olive oil and cumin in a bowl and paint the skewers with this on there last turn. Give them a little bit of a turn to cook the sauce. This should make a nice sticky coating. If there is any of the coating left over paint them once more when they come off the BBQ. Never use marinade or brushes that have touched raw chicken
- Remove from the grill and put onto a plate sprinjkle with sea salt and leave to rest 5 minutes. If you cook on a flat plate turn the heat down to medium when you turn over the skewers.
To cook the potatoes:
- Start the potatoes first if cooking, they take up to 40 minutes.
- Lay out a big piece of foil and cover with a folded over piece of foil and then another piece on top of that going the opposite way to make a little container. Put the sliced potatoes onto this and spread out a little.
- Add the cream and the water and a sprinkle of grated cheese, salt and pepper. Fold over to hold in the liquid and put onto the grill before you prepare the chicken.
- Check carefully after 30 minutes because they are cooked with steam inside that parcel. They can take up to 40 minutes depending on how many potatoes and the heat of the grill. Mine was on full.
Notes
- Marinate chicken strips as long as possible for best flavor; overnight marinating is ideal.
- Do not reuse leftover marinade; discard any remaining marinade after use.
- Soak wooden skewers in water before threading to prevent burning on the grill.
- Clean and lightly oil grill bars before cooking to prevent sticking and promote even grilling.
- The S-shaped threading of chicken strips helps keep meat securely on the skewer during cooking.
- Light or Japanese soy sauce provides a thinner, saltier base; Japanese Kikkoman soy sauce can be substituted if needed.
User Reviews
Overall Rating
5
You'll Also Love
